Mushroom is one of those delicacies that I love to include in my cooking as much as possible. That's why I prefer them in my frittata. But they're great as soup, too. Not to mention that mushroom is good for you because it is, among others, a great source of potassium, widely known to help prevent stroke, high blood pressure, and heart attacks. It's even considered a healthy snacks for weight loss. Additionally, mushrooms are also rich in selenium required by our "body for proper functioning of the thyroid gland, and may help protect against free radical damage and cancer" (source).
Now, I don't mind the canned soup from Campbell, but most of the time, I prefer to make my own mushroom soup. I typically use the following ingredients:
In a large saucepan over medium-high heat, melt butter. Add onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 minutes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute.
Using a slotted spoon, remove 1 cup of the vegetables; set aside. In a blender or food processor, place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables.
Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion and bacon for flavor.
Enough for six cups of serving.
Now, I don't mind the canned soup from Campbell, but most of the time, I prefer to make my own mushroom soup. I typically use the following ingredients:
Mushroom Soup
- 1 tablespoon butter
- 1/2 cup thinly sliced green onions (scallions)
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme or oregano leaves
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds white mushrooms, sliced (about 9 cups)
- 1 can (141/2 ounces) ready-to-serve chicken or vegetable broth
- 1 cup white wine
- 1 1/2 cups lowfat milk
- 1/4 cup crushed bacon (optional)
In a large saucepan over medium-high heat, melt butter. Add onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 minutes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute.
Using a slotted spoon, remove 1 cup of the vegetables; set aside. In a blender or food processor, place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables.
Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion and bacon for flavor.
Enough for six cups of serving.